The assise of bread : newly corrected and enlarged, from twelue pence the quarter of wheate, vnto three pound and sixe pence the quarter, according to the rysing and falling of the price thereof in the market, by sixe pence altering in euerie quarter of wheate, together with sunderie good and needful ordinances for bakers, brewers, inholders, victuallers, vintners, and butchers: and also other assises in weights and measures, which by the lawes of this realme are commanded to be obserued and kept by all maner of persons, as well within liberties as without. Whereunto are also added, sundrie good and needful orders in making and retailing of all kindes of bawfull breads, ... The which satutes [sic] and auncient orders and customes, for making and retailing of all lawfull sorts of bread, as aforesaid, haue beene heretofore seene, allowed, ... by the right honourable the lords, and others of the Queenes Maiesties honourable priuie counsaile. ...
| Other author | Powel, John, gent. |
| Format | Electronic |
| Publication Info | London : Printed by Iohn Windet, dwelling at Powles Wharfe at the signe of the Crosse Keyes, 1597. |
| Description | [50] p. : ill. |
| Supplemental Content | https://search.proquest.com/docview/2240863059 |
| Subjects |
| Variant title | Assize of bread |
| Variant title | Booke of assise. |
| Series | Early English books online. ^A888680 |
| General note | Dedication signed: Iohn Povvell. |
| General note | Running title reads: The booke of assise. |
| General note | Signatures: A⁴(-A1) B-F⁴ G² . |
| General note | Reproduction of the original in the Harvard University. Library. |
| References | STC (2nd ed.) 872. |
| Reproduction note | Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Early English books, 1475-1640 ; 168:04) |
| Stock number | CL0036000006 ProQuest. 789 E. Eisenhower Parkway, Ann Arbor, MI 48108-3218 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |